Meatball, Mushroom and Barley Soup, Soup’s On! March, is our soup month, if you are one of my regular followers you already are aware we are spending our first year anniversary month by celebrating. We are honoring one of the most comforting, warming, satisfying dishes…Soup. In todays soup, thyme seasoned meatballs are cooked in a thick barley, mushroom broth. This combination makes for a hearty, delicious meal on any cold day. To speed things along while making this soup, make the meatball mixture while sauté the vegetable base.
And if those lovely meatballs are dropped into the boiling broth instead being fried, you gain even more time and keep the soup lighter.
Enjoy all the Soups this month of March, and try this scrumptious Meatball, Mushroom and Barley Soup, Soup’s On!
Meatball, Mushroom and Barley Soup, Soup's On!
Meatball, Mushroom and Barley Soup a delicious hearty soup with thyme seasoned meatballs in a barley, mushroom broth
- l lb Lean Ground Beef
- 1 lb Ground Veal
- 3 cups Chopped leeks
- 3 cups Chopped carrots
- 3 cups Chopped celery
- 1 lb Sliced mushrooms, mixed or button
- 1 cup Barley
- 3/4 cups Breadcrumbs plain
- 2 large Eggs
- 1 cup Parmesan cheese, imported, grated
- 1 cup Fresh flat leaf parsley, chopped
- handful Fresh thyme leaves
- 8-10 cups Chicken broth
- Sea salt and fresh ground pepper to taste
- 3 cloves Garlic, smashed or crushed
- 2 tbls Extra virgin olive oil
For the Soup:
In a large soup pot, add the olive oil and crushed garlic, lightly brown the garlic then add the leeks, stir and sauté a few minutes until the leeks start to soften, add the celery, mushrooms and carrots, stir together. On a low heat let the vegetables continue to cook while you make your meatball mixture.
For the Meatballs:
In a mixing bowl, add both meats, veal and beef, add eggs, parmesan cheese, breadcrumbs, thyme, salt and freshly ground pepper, mix but do not overwork. Set aside or start forming little meatballs, sized to your liking and set aside until they are ready to be dropped into the broth (see below)
Add the broth and barley to the vegetables. Season with salt and pepper to your taste. Bring the soup to a boil, as you are awaiting the soup to come to a boil start rolling your meatballs
Begin making little meatballs, size to your liking,( mine were walnut sized) and drop them into the soup. The meatballs will cook along with the vegetables and barley. Add the parsley.
Once the soup comes to a boil, turn the heat to a low simmer and cook for at least 1 hour to 1 1/2. The soup will be ready when the vegetables and barley are soft and the soup has thickened, adjust salt and pepper. Serve immediately.
See more soups you might enjoy, March is our Soup Month!